Roasted Strawberry Basil Cream Pie From Kale Caramel Recipes

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

Steps:

• Make the Whipped Cream:.
• In a small saucepan, heat the heavy cream over medium heat. When steam rises, slightly crumple the basil leaves, add them to the cream, and reduce the heat to low. Stir and compress the basil with a wooden spoon or silicone spatula, cooking for another 1 to 2 minutes. Do not let the mixture boil. Remove from the heat and let the basil steep for 30 minutes, covered. When the basil has finished steeping, strain the cream and discard the basil.
• Let the basil-infused cream cool, then whip with the honey until soft peaks form. Set aside in the fridge.
• Make the Crust:.
• Preheat the oven to 375°F.
• In a small saucepan over low heat, melt the butter. Crush the graham crackers in a food processor or blender until they have a sandy texture. Don't over-blend into a flour. Pour the crumbs into a large bowl and mix in the sugar, butter, and salt. Mix until you have a wet sand-like blend.
• Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 to 12 minutes, until golden brown. Remove and let cool completely on a rack.
• Make the Filling:.
• With the oven still at 375°F, cut the strawberries in half. Place in a large bowl and toss gently with the sugar. Arrange them on a parchment-lined rimmed baking sheet and bake for 25 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor or blender, puree, and set aside to cool completely.
• Whip the heavy cream in a large bowl until soft peaks form. Set aside.
• In a second bowl, whip the cream cheese, cooled strawberry puree, and honey until completely smooth, about 5 minutes. Fold the whipped cream into the strawberry cream cheese mixture until incorporated and even in color.
• Assemble the Pie:.
• Once the pie crust is completely cool, spread the strawberry cream cheese mixture into the bottom of the pan. Spoon the basil whipped cream in a smaller circle over the top of the strawberry filling, leaving a 2-inch border.
• Garnish with fresh strawberry halves and small basil leaves. Chill, covered in plastic wrap, for at least 2 hours.
• Slice and serve with extra strawberries and a sprinkle of minced fresh basil leaves and small, whole leaves for garnish.
• Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: http://www.kaleandcaramel.com/book.

Steps:

• Mix and blend softened cream cheese and powdered sugar.
• Fold in Cool Whip. Chop strawberries and blot for any excess water. Carefully fold in strawberries and toasted pecans.
• Pour into pie crust and chill for at least 5 hours.
• (Time does not include chilling in refrigerator.).

Steps:

• Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
• Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
• Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

Steps:

• Preheat oven to 225° F.
• Spread strawberries on a baking sheet and bake in middle of oven 30 minutes to dry slightly. Transfer baking sheet to a rack to cool strawberries.
• Increase temperature to 350° F.
• In a dry heavy saucepan cook granulated sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Immediately pour caramel into a 9-inch glass pie plate, tilting plate to coat bottom and sides evenly. Put pie plate in a baking pan.
• In a saucepan heat cream just to a boil and remove pan from heat. In a bowl whisk together egg, yolks, vanilla, and a pinch salt until combined well and in a stream add warm cream, whisking. Skim off any froth and carefully pour custard into pie plate. Arrange strawberries decoratively on their sides in custard (custard should completely cover strawberries) and add enough hot water to pan to reach halfway up side of plate. Bake crème caramel in middle of oven about 40 minutes, or until custard is just set but still trembles slightly (custard will continue to set as it cools). Remove plate from pan and cool custard completely on a rack. Chill crème caramel, loosely covered with plastic wrap, at least 4 hours and up to 1 day.
• In a large bowl with fingertips or a pastry blender blend together flour, brown sugar, salt, and butter until mixture resembles coarse meal. Add 1 tablespoon ice water and toss mixture with a fork until incorporated. Add some or all of remaining ice water, 1/2 tablespoon at a time, tossing with fork to incorporate until mixture just begins to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to help distribute butter. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, 1 hour.
• Preheat oven to 350° F.
• On a lightly floured surface roll out dough into a 10-inch round (about 1/8 inch thick) and transfer to a baking sheet. Using a 9-inch plate as a guide, trim dough to a 9-inch round. Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, about 30 minutes, and cool completely on baking sheet on a rack. Crust may be made 1 day ahead and kept, loosely covered with foil, at room temperature.
• Have ready a flat serving plate at least 10 inches in diameter with a slight lip. Run a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edges of plate) and garnish with strawberries.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
• Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

Steps:

• Unfold piecrust according to package directions. Place in a 9-inch quiche or pie dish. Prebake according to package directions. Remove from oven. Sprinkle with 1/2 cup Mozzarella cheese. Adjust oven to 375°F.
• Cut tomatoes into wedges, drain on paper towels. Arrange wedges on top of melted cheese in the baked pie shell.
• In a food processor bowl, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes.
• In a medium mixing bowl, combine remaining Mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon cheese over top, spreading evenly to cover basil mixture.
• Bake at 375°F for 35-40 minutes, or until top is golden and bubbly. Serve warm. Sprinkle with basil leaves if desired.